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Pescado al horno
Serves 4 Starters and mains
Ingredients
- 2 large potatoes, cut into 1cm-thick slices
- extra virgin olive oil, to rub and drizzle
- 2 tomatoes, cut into 1cm-thick slices
- 1⁄2 onion, cut into 1cm-thick slices
- 12 sun-ripened pitted black olives
- 1⁄2 green pepper, sliced into 1cm thick strips
- pinch paprika
- 2 pinches dried oregano
- 800g-1kg sea bass fillet or other flaky white line-caught fish
- juice 1 lemon
- lemon wedges, to serve
For the olive tapenade
- 200g pitted olives, preferably Kalamata
- 30g capers
- 2 anchovy fillets
- 1 garlic clove, blanched and peeled
- 1tbsp chopped flat-leaf parsley
- 1tbsp lemon juice
- 30-60ml extra virgin olive oil
Method
Pulse all the ingredients for the
tapenade, except the oil, in a
food processor. Add 30ml oil
and pulse again, adding more
oil if needed. Transfer to the
fridge until ready to serve.
Preheat the oven to 220C/ 200C F/Gas 7. Boil the potato slices in salted water for 5 minutes until just softening but not completely cooked. Remove and drain, taking care not to break them.
Drizzle a little olive oil into an
ovenproof dish, then arrange a
layer of potato slices, followed
by a layer of tomato slices, then onion, olives and green
pepper. Drizzle with more olive
oil and season with salt, pepper,
paprika and the dried oregano.
Pat the fish fillet dry, then rub
with olive oil and season with
salt, pepper, paprika and dried
oregano. Place the fish on top
of the vegetables and squeeze
the lemon juice over.
Pat the fish fillet dry, then rub
with olive oil and season with
salt, pepper, paprika and dried
oregano. Place the fish on top
of the vegetables and squeeze
the lemon juice over.
Adjust the oven to grill and
brown the fish, uncovered, for no more than 5 minutes.
Remove and drizzle a little more
olive oil over.
Serve with lemon wedges and olive tapenade on the side.
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